March 30, 2009 - 11:31am
Maximum Hydration Level For Loaves Proofed In Unlined Brotforms??
I currently have a biga retarding in my refrigerator that several days from now I intend to use in creating a dough that will form a rustic-style bread..I am curious as to other members experiences in proofing wetter doughs in an unlined brotform..If you can recall, what is the greatest level of hydration in a dough that you have successfully proofed in an unlined proofing basket??..
Thanks, Bruce
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I would like to know this also......very interesting....I don't have any brotforms, but intend to order some soon....although I may purchase the plastic forms because they are probably less maintenance.
Hydration is naturally higher with high % rye doughs, they can start around 100% hydration and go higher.
Mini
Does this mean that the natural cane brotforms will perform with more hydration compared to plastic forms. Something to consider.
Hi, Bruce.
Hydration alone won't answer your literal question, as Mini implies. However, if your dough will be predominantly (80%) white flour, I'd say somewhere about 75-78% hydration should still work, if you rub a lot of an AP/Rice flour mix into the brotform.
Doughs that absorb a lot of water, like ryes or whole grain wheat, could go higher.
Cane brotformen absorb some moisture from the surface of the loaf, in addition to what the flour can absorb. Plastic doesn't do this.
David
how about improvising with a colander/sieve. does it help that it's perforated?